Garlic Steak & Cheesy Bacon Potato Hash Foil
Garlic Butter:
½ cup butter softened at room temperature
2 garlic cloves , minced
2 T. fresh chopped parsley
Salt to taste (if using unsalted butter)
Mix until combined.
Potato Hash:
26 ounces baby potatoes
1/4 cup onion
2 T. fresh parsley Salt
Cracked black pepper
1/3 cup diced bacon
1/3 cup scallions
Steak:
2 pounds ribeye or top sirloin steak
Salt Cracked black pepper
1/4 cup cheddar cheese
1/4 cup mozzarella cheese
Preheat grill to medium-high heat. Make Garlic Butter, then divide in half and melt one half . Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside. Spread the remaining non-melted butter over the steak to evenly coat. Cut your fillet into 4-6 large pieces. Tear four or six 15-inch pieces of heavy duty foil. Divide steaks and potatoes evenly among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper. Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out. Place foil packets on the grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for a further 5 minutes, until potatoes are cooked through, (about 12 minutes all together). CAREFULLY open the foil packets (being careful of the escaping steam). Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes while still on the grill. Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.